Eggplant Involtini Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1065
FAT
270%
CHOL
35%
SOD
104%

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Ingredients for 6 servings

1/3 cup chiffonade fresh basil leaves

1/2 cup freshly grated Parmigiana-Reggiano

2 ounces mozzarella cheese, shredded

2 teaspoons minced fresh marjoram or oregano

3 pounds medium eggplants, stem end trimmed, sliced lengthwise into 1/4-inch slices

1/4 teaspoon freshly ground black pepper

About 2 cups extra-virgin olive oil, plus more if needed

15 ounces ricotta cheese

3 cups Basic Red Sauce, recipe follows

1/2 teaspoon salt

Pinch grated fresh nutmeg

1 egg plus 1 yolk, lightly beaten

2 tablespoons finely chopped green onions

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